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Multi-omics unravels synergistic mechanism of mixed-strain fermentation by Pediococcus acidilactici and Staphylococcus xylosus for quality and flavor improvement in low-salt yellowfin tuna dark meat fish sauce
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DOI：10.1016/j.fochx.2026.104101.png)
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Abstract
En 中文
• P. acidilactici and S. xylosus enhance the quality of low-salt dark-meat fish sauce. • Mixed-strain fermentation generated a unique microbial community structure. • GC–MS and LC-MS revealed flavor metabolite differences in fermented fish sauce. • The correlation between microbial dynamics and key flavor compounds was identified.
Keywords:
Low-salt fish sauce
Co-fermentation
Microbial community
Volatile metabolites
Non-volatile metabolites
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